Even more cookies!
When you make cookies every week or so, you can easily get stuck in a rut of making the same ones, so you need a LOT of great recipes to cycle through to keep everyone on their toes. I think plain ol’ chocolate chip cookies are probably my favourite food ever, and recently I updated my only-food-for-the-rest-of-my-life choice to cookies…this is a constant dilemma in my mind between cheese, soup, berries and cookies, but for now the cookies are on top.
If YOU could choose only one food you had to eat for the rest of your life, what would you choose?
I hope this doesn’t keep you up at night like it does me.
Anyways, in the one-food-for-rest-of-life scenario, I am torn as to whether that means I have to choose ONE cookie (or soup, cheese, berry…) or if that means anything that is any kind of cookie. Obviously this makes a big difference in the choosing. In the cookie department, assuming it is a cruel, cruel world I find myself in and I have to choose only one variety, I am torn between the plain ol’ chocolate chip cookies and these cookies.
Try them and tell me what you think…these definitely have more health value and would probably sustain me longer, but the saltiness of the peanut butter is troublesomely addictive, and if my cruel world also comes sans freezer there might be trouble of the waistband variety.
- 1 cup whole wheat flour
- 1 cup quick-cooking oats
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter or margarine, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup peanut butter (not low fat)
- 1 egg
- 1½ tsp vanilla
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375.
- Mix flour, oats, baking soda, baking powder and salt; set aside.
- Beat butter, sugars and peanut butter in large bowl on medium speed until pale and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended. Stir in chocolate chips. Drop rounded tablespoonfuls of dough, 2" apart, onto ungreased baking sheets. Bake 10-12 minutes, until lightly browned on the edges. Cool 1 minute on pan, then remove to racks to cool completely.
Mmmm…chewy and salty and sweet and practically breakfast thanks to the oats and peanut butter. Enjoy!
Bob Cratchet says
Great foundation. I didn’t have any brown sugar or chocolate chips. I knew I was coming into this culinary journey with a skeleton crew but in the end the cookies turned out practically perfect. I like them a LOT but I am just the baker. Waiting to see what everybody else thinks. I waited for Tanya up there for two years because I didn’t want to speak out of turn. Think I waited long enough :<)
Was I heavy handed with the oats and peanut butter? Yes I was. Exact on the salt. I'm usually always careful when baking soda AND salt are called for in a cookie recipe. Too many times they have ganged up to ruin batches of my cookie.
I'll be back later on this evening for the final results.
These are AWESOME! Just made them (as written) and they are great :)
Yay! I love these cookies so much, glad you enjoyed them :)
Jennifer @ Peanut Butter and Peppers says
I’m going to make these this week!! Yum! They look and sound so good. Thanks for linking up to my PB party!
These are delicious! I made them with my daughter and they were very easy. I used only white sugar as we were out of brown and they turned out great. I also made them extra large so added another 3-4 minutes to bake. Thank you!
Ok, these are amazing! They get better and better with each cookie I eat :) Definitely one of the best cookies I’ve ever eaten…
So glad you tried them and agree!! I’m sorry if you get addicted though :)
I am SO going to bake these right now! I will come back and tell you what I think :)